ALMOND CRUNCH POUND CAKE
This is a dense, rich cake with a candy-like topping that is easy to make. It freezes really well so you can have a great dessert on hand. Wrap well and store at room temperature up to 2 days or freeze up to 1 month. Crisp it in the oven briefly at 300 degrees F (150 degrees C) for that just-baked taste. Serve with whipped cream and raspberries.
Provided by Valerie Brunmeier
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h8m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
- Combine slivered almonds, 1/3 cup white sugar, 1/4 cup butter, and milk in a small saucepan over low heat; cook and stir until butter is melted and mixture is smooth, 3 to 4 minutes. Remove topping from heat.
- Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl.
- Beat 3/4 cup softened butter and almond paste in a large bowl using an electric mixer until creamy. Gradually add 1 cup white sugar and continue beating until mixture is light and fluffy, about 5 minutes. Beat in eggs one at a time, beating 1 minute after each addition; stir in lemon juice, lemon zest, and vanilla extract. Add flour mixture and beat until batter is just mixed, about 1 minute more; pour into the prepared pan and smooth the top.
- Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 363.3 calories, Carbohydrate 39 g, Cholesterol 102.8 mg, Fat 21.2 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 10.6 g, Sodium 124.3 mg, Sugar 22.7 g
ALMOND CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.
HONEY ALMOND CRUNCH CAKE
Provided by Food Network
Categories dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Thickly butter a 6-cup loaf pan. Pour in 3 tablespoons of the melted butter, swirl to coat the bottom, and sprinkle in 1/4-cup of the brown sugar. Drizzle in 2 tablespoons of the honey and sprinkle the almonds evenly over the bottom.
- In a large bowl, whisk the egg. Add the remaining 3/4-cup brown sugar and mix. Add the remaining 4 tablespoons melted butter and 1/2 cup honey and mix. Gradually mix in the buttermilk.
- In another large bowl, combine the flour, baking powder, baking soda, and salt. Working in batches, and mixing after each addition, add the dry ingredients to the buttermilk mixture. Mix until smooth.
- Pour the batter into the prepared pan. Bake until a tester inserted into the middle of the cake comes out dry and almost clean (a few crumbs are okay) 50 to 55 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool until the topping is firm.
ALMOND BUTTERCRUNCH
Just break this candy into pieces and enjoy. Everyone who has tried it loves it and I hope you do too - HAPPY HOLIDAYS!
Provided by Angel
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 30
Number Of Ingredients 5
Steps:
- In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir constantly until mixture boils, then do not stir or shake. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
- Pour onto a large buttered cookie sheet. Immediately press chocolate chips onto the hot candy. As the chocolate melts, spread it into a coating over the candy.
- Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 21.5 g, Cholesterol 14.6 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 5.1 g, Sodium 32.7 mg, Sugar 20 g
ALMOND PRALINE CAKES
Cute and chocolaty, these mini cakes are moist and rich with a crunchy almond crust. "The original recipe was so good that I just had to pare it down, and the new recipe is still delicious without a lot of leftovers," Kendra Doss relates from Smithville, Missouri.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk. Cook and stir until sugar is dissolved, about 1 minute. Pour into four 8-oz. ramekins or custard cups coated with cooking spray. Sprinkle with almonds; set aside. , In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; gradually add to creamed mixture alternately with milk. Spoon over almonds. , Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Carefully run a knife around the edge of ramekins to loosen. Invert cakes onto dessert plates. Serve warm or at room temperature.
Nutrition Facts : Calories 410 calories, Fat 18g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 282mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.
HONEY CAKE WITH HONEYED ALMOND CRUNCH
If you like crunchy honey-nut cereal in the morning, you'll love this for elevenses
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h15m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line with a strip of baking parchment that overhangs each end - this will help you lift the cake out when it is cooked.
- Put the butter, honey, caster sugar, ground almonds, flour, baking powder, bicarb and yogurt into a large mixing bowl. Put the egg whites into another small bowl. Put the yolk and remaining whole egg in with all the other ingredients.
- Whisk the whites until stiff, then put your electric beater into the other bowl of ingredients and beat until just smooth. Stir in a third of the whites, then gently fold in the rest with a wooden spoon. Tip the mix into the prepared tin, scatter over the flaked almonds and bake for 55 mins on the middle-lower shelf of the oven until golden and a skewer inserted into the middle comes out clean.
- Remove the cake from the oven. Quickly drizzle with 2 tbsp honey and scatter with a small pinch of fine salt. Put back in the oven for 5 mins more. Remove from the oven, drizzle with 2 more tbsp honey, then cool in the tin on a wire rack. Release stuck almonds from around the edge with a knife; then, using the parchment overhangs, carefully lift the cake from the tin. Eat in slices, drizzled with a little extra honey if you like.
Nutrition Facts : Calories 485 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.78 milligram of sodium
HONEY ALMOND CRUNCH CAKE
This is taken from Gale Gand's Sweet DReams. They turned out awesome, though a bit sweet for the topping (i will reduce the brown sugar if you don't like ultra sweet topping) but these are wonderful and moist.
Provided by fawn512
Categories Dessert
Time 1h30m
Yield 10-12 , 1 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Thickly butter a 6-cup loaf pan.
- Pour in 3 tablespoons of the melted butter, swirl to coat the bottom
- Sprinkle in 1/4-cup of the brown sugar
- Drizzle in 2 tablespoons of the honey and sprinkle the almonds evenly over the bottom.
- In a large bowl, whisk the egg.
- Add the remaining 3/4-cup brown sugar and mix.
- Add the remaining 4 tablespoons melted butter and 1/2 cup honey and mix.
- Gradually mix in the buttermilk.
- In another large bowl, combine the flour, baking powder, baking soda, and salt.
- Working in batches, and mixing after each addition, add the dry ingredients to the buttermilk mixture. Mix until smooth.
- Pour the batter into the prepared pan. Bake until a tester inserted into the middle of the cake comes out dry and almost clean (a few crumbs are okay) 50 to 55 minutes.
- Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool until the topping is firm.
Nutrition Facts : Calories 3534.8, Fat 113.5, SaturatedFat 56.1, Cholesterol 435, Sodium 2593, Carbohydrate 601.5, Fiber 12.6, Sugar 400.4, Protein 51.5
ALMOND CRUNCH CAKE
This is probably my favorite cake, frosted with whipped cream and almond brittle. The recipe is from Flavors, a San Antonio Junior League cookbook, and is served at their Bright Shawl Tearoom. I think Old San Francisco Steak House used to serve a similar crunch cake. Making the cake is not difficult but takes some time. In a pinch, you could use an angel food cake and put together as directed.
Provided by LonghornMama
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- CAKE: Sift together flour and 3/4 c sugar.
- Make a well in the center, add egg yolks, water, lemon juice, vanilla and beat until smooth.
- Beat egg whites, cream of tartar and salt just until soft peaks form.
- Add remaining sugar, 2 T at a time, continuing to beat until stiff.
- Fold flour mixture gently into egg whites.
- Pour batter into an ungreased 10-inch tube pan.
- Cut carefully through the batter, going around tube 5 or 6 times with a knife to break air bubbles.
- Bake at 350 for 50-55 minutes or until top springs back when lightly touched.
- Invert pan 1 hour or until cool.
- Remove cake and split into 4 equal layers.
- ALMOND BRITTLE TOPPING: Combine sugar, coffee, syrup, and water in a saucepan, stirring well.
- Cook to hard crack stage, 290 degrees, remove from heat and add soda.
- Stir vigorously until mixture blends and pulls away from sides of pan.
- Quickly pour into an ungreased shallow baking pan.
- Let stand until cool.
- Knock out of pan and crush candy with a rolling pin into small chunks.
- Whip cream and fold in sugar and vanilla.
- Spread half of cream between layers and remainder over top and sides.
- Cover top and sides with candy, lightly pressing into cream.
- Decorate with almonds.
- Do not press candy and almonds into cream more than 6 hours before serving.
- Refrigerate.
Nutrition Facts : Calories 468.5, Fat 18.2, SaturatedFat 10.2, Cholesterol 195.3, Sodium 573.8, Carbohydrate 71.2, Fiber 0.4, Sugar 54.5, Protein 6.6
ALMOND CRUMBLE TOPPING
Steps:
- Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds.
- Stir in the butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2 inch crumbs. Set aside again while you prepare the filling.
CORNFLAKE ALMOND CRUNCH
Categories Dessert Bake Kid-Friendly Almond Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield Makes about 6 cups
Number Of Ingredients 5
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Toast almonds in a large shallow baking pan until pale golden, 8 to 10 minutes. Cool, then toss with cornflakes in a large bowl.
- Line bottom of cooled baking pan with foil, then lightly oil foil.
- Whisk together egg white, 3 tablespoons sugar, and salt in a small bowl, then add to cornflake mixture and toss gently to coat well. Arrange mixture in pan in a thin, even layer and sprinkle with remaining sugar. Bake until nuts and coating are golden, 15 to 20 minutes. Cool completely in pan on a rack. Peel off foil and break into pieces.
MEAN CHEF'S ALMOND CRUNCH & CHOCOLATE CONFETTI CHIFFON CAKE
This recipe was originally posted by Mean Chef, a terrific pastry chef and talented cook. I first tried this recipe when, looking for a challenge, I asked for unusual recipes using chocolate chips. This was Mean's recommendation, and indeed it is beautiful. I made it for my FIL's birthday a few years ago, and everyone loved it. Source: Fine Cooking Magazine.
Provided by spatchcock
Categories Dessert
Time 1h25m
Yield 1 cake
Number Of Ingredients 19
Steps:
- To prepare the almond crunch topping--Heat the oven to 325°F.
- Have ready an ungreased nonstick baking sheet.
- In a medium bowl, whisk the egg white with a fork until foamy, about 30 seconds.
- Stir in the nuts until they're evenly coated.
- Sprinkle the sugar over the nuts and stir the mixture.
- Spread the nuts in a single layer onto the baking sheet.
- Bake for 5 minute.
- Stir the nuts with a wooden spoon to loosen them from the baking sheet.
- Bake until golden, another 5 to 8 minute.
- Remove the nuts from the oven and immediately stir them to loosen them from the baking sheet.
- The nuts will become crisp as they cool.
- Set aside.
- To prepare the cake--Heat the oven to 325°F.
- Have ready a 9-1/2- or 10-inch tube pan with sides at least 3-3/4 inches high.
- In a food processor, pulse the chocolate chips until some of them are finely grated and the rest have formed small crumbs.
- In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, and the salt.
- Make a well in the center and put in the oil, egg yolks, water, vanilla, almond extract, and Amaretto.
- Beat the mixture on medium speed until smooth and thick, at least 3 minute.
- Fold in the reserved chocolate chips.
- Set aside.
- In a large, clean bowl with clean beaters or a whisk attachment, whisk the egg whites and the cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy.
- Increase the speed to high and beat the whites until the movement of the beaters forms lines in the mixture.
- Slowly pour in the remaining 1/2 cup sugar, about 2 Tbs.
- at a time, and beat the mixture until soft peaks form.
- With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture.
- Gently fold in the remaining egg whites until no white streaks remain.
- Pour the batter into the tube pan, spreading it evenly.
- Bake until you can gently press your fingers on top of the cake and it feels firm, about 1 hour and 15 minutes.
- Any cracks that form on the top should look dry.
- Invert the pan onto a bottle with a narrow neck and cool thoroughly, about an hour and a half.
- Use a small, sharp knife to loosen the cake from the sides of the pan and the center of the tube, if necessary.
- Remove the cake from the pan and slide it onto a serving plate.
- To make the glaze--In a small bowl, stir together the confectioners' sugar, milk, and almond extract, adding enough milk to make a smooth glaze with a thick, syrupy consistency.
- Set aside 2 Tbs.
- of the glaze.
- Spread the remaining glaze over the top of the cake, letting it drip down the sides of the cake and into the center hole; you may not need to use all of it.
- Cover the top of the cake with the prepared almonds.
- Drizzle the reserved glaze over the almonds.
ALMOND CRUNCH
Once you start eating this taste-tempting treat, you may not be able to stop! Matzo crackers are topped with buttery caramel, chocolate and slivered almonds...and then baked to perfection. -Sharalyn Zander, Jacksonville, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 pound.
Number Of Ingredients 6
Steps:
- Line a 15x10x1-in. baking pan with foil; line the foil with parchment. Arrange crackers in pan; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers. , Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Cool on a wire rack for 5 minutes. Meanwhile, melt chocolate chips and shortening; stir until smooth. Stir in almonds; spread over top. Cool for 1 hour. , Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container.
Nutrition Facts : Calories 517 calories, Fat 36g fat (18g saturated fat), Cholesterol 61mg cholesterol, Sodium 329mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 3g fiber), Protein 5g protein.
BUTTERY ALMOND CRUNCH
Meet the Cook: This delectable candy is crisp but not as hard as peanut brittle. Some people say it reminds them of the toffee center of a well-known candy bar. Besides cooking, I enjoy gardening, sewing, needlework and family get-togethers. Husband Bob and I have six children, nine grandkids and three great-grandkids. -Mildred Clothier, Oregon, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 ounces.
Number Of Ingredients 4
Steps:
- Line an 8-in. square pan with foil; butter the foil with 1/2 tablespoon butter. Set aside., Spread the sides of a heavy saucepan with 1/2 tablespoon butter. Add 1/2 cup of butter, sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds. Quickly pour into prepared pan. , Refrigerate until firm. Invert pan and remove foil. Break candy into pieces.
Nutrition Facts : Calories 379 calories, Fat 30g fat (13g saturated fat), Cholesterol 55mg cholesterol, Sodium 214mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
FRENCH ALMOND CAKE
Make and share this French Almond Cake recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350 degrees. Butter an 8 inch square pan.
- Combine butter and sugar in mixing bowl; beat until light and fluffy. Add almonds; beat 1 minute. Add eggs one at a time mixing between each addition. Add baking powder and flavorings. Gently fold in flour; 1 tbsp at a time. Scrape batter into prepared pan.
- Bake at 40-45 minutes until a wooden toothpick inserted comes out clean. Let cool completely. Sprinkle with powdered sugar, when cool.
Nutrition Facts : Calories 146.3, Fat 10.2, SaturatedFat 4.2, Cholesterol 50.1, Sodium 88.1, Carbohydrate 11, Fiber 0.8, Sugar 6.6, Protein 3
ALMOND-CRUNCH ICE CREAM CAKE
A frozen almond extravaganza, this ice cream cake was inspired by Good Humor's Toasted Almond Bar: Almond cake layers are brushed with amaretto syrup and have vanilla ice cream and sugared almonds between them; the icing is whipped cream, coated with cake crumbs and more almonds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
Steps:
- Cake:Preheat oven to 300 degrees with rack in center. Spread whole almonds in a single layer on a rimmed baking sheet; bake until golden, about 12 to 15 minutes. Transfer sheet to a wire rack; let cool completely.
- Pulse whole almonds and cake flour in a food processor until finely ground, about 30 seconds.
- Butter two 7-inch round cake pans. Line pans with parchment; butter parchment.
- In the bowl of a mixer fitted with the whisk attachment, beat together egg whites and salt on medium speed until soft peaks form. Increase speed to high and gradually add 1/2 cup sugar, beating until stiff and glossy, about 4 minutes. Transfer to a bowl.
- Clean mixer bowl and return to mixer fitted with the whisk attachment; beat together egg yolks and vanilla. With mixer on high speed, gradually add remaining 1/2 cup sugar, beating until pale and thick, about 5 minutes.
- Fold egg-white mixture into egg-yolk mixture. In three additions, fold in almond mixture. Divide batter evenly between prepared pans, smoothing tops with an offset spatula.
- Bake until a tester inserted in centers comes out clean, 18 to 20 minutes. Transfer pans to a wire rack; let cool completely. Turn out cakes and wrap in plastic until ready to use.
- Almond Crunch:Increase oven temperature to 325 degrees. In a medium bowl, toss together sliced almonds, granulated sugar, and 2 tablespoons water. Spread almond mixture evenly on a parchment-lined baking sheet. Bake until golden, about 25 minutes. Transfer sheet to a wire rack; let cool completely.
- Assembly:Bring granulated sugar and 1/3 cup water to a boil in a small saucepan over medium heat, stirring occasionally. When sugar has dissolved, remove from heat; add amaretto, if using, and almond extract. Let cool completely.
- Using a serrated knife, split each cake horizontally into two equal layers.
- Cut three 24-by-6-inch strips of parchment. Place strips on top of one another and use to line the sides of a 7-inch springform pan. Generously brush tops of cake layers with syrup. Place a cake layer in prepared pan.
- In the chilled bowl of a mixer fitted with the paddle attachment, beat ice cream on medium-low speed until spreadable, about 2 minutes. Spread about 2 cups ice cream over first cake layer. Crumble 1/2 cup almond crunch over ice cream. Top with a second cake layer; transfer to freezer until firm, about 20 minutes. Repeat, spreading 2 cups ice cream and 1/2 cup almond crunch between each layer. Finish with a cake layer. Freeze 1 hour.
- Just before serving, whisk cream and confectioners' sugar to medium peaks in a chilled bowl. Remove cake from freezer and release sides of pan. Transfer cake to a serving platter. Tuck parchment strips under perimeter of cake. Frost top and sides of cake with whipped cream; remove parchment strips. Garnish top with remaining almond crunch; serve immediately.
ALMOND CRUNCH TOPPING
Blend melted butter and brown sugar with coconut and almonds to make Almond Crunch Topping. Almond Crunch Topping makes a flavorful dessert addition.
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield Makes 1 cup or 8 servings, 2 Tbsp. each.
Number Of Ingredients 4
Steps:
- Place sugar and butter in small saucepan; cook on medium heat until sugar is dissolved, stirring occasionally.
- Add coconut and almonds; mix well.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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